Hapuka and Tomatoes Veracruz-Style

, from Issue #23. September, 2015
Photography by Aaron McLean.
Hapuka and Tomatoes Veracruz-Style

Lime juice coated hapuka served with tender tomatoes and onions. This Veracruz-style dish combines fresh and delicious flavours traditionally served with rice mixed with blacked beans for the perfect fish dish.

Serves: 4


4 hapuka or kingfish steaks
juice of 2 limes
1 teaspoon sea salt
2 tablespoons olive oil
2 onions, thinly sliced
2 cloves garlic, crushed
4 sprigs thyme
4 small bay leaves
1⁄2 teaspoon chilli flakes
1⁄4 teaspoon each ground cinnamon and cloves
1 cup stuffed green olives
2 tablespoons capers
1⁄2 cup white wine
1⁄2 cup picked coriander, roughly chopped
4 large, firm but ripe, vine tomatoes, sliced
olive oil

4 x ovenproof baking dishes


Preheat the oven to 200°C.

Put the fish steaks in a dish and pour over the lime juice, turning to coat. Sprinkle with salt, cover and refrigerate for 1 hour.

Heat the olive oil in a sauté pan and add the onions, garlic, thyme, bay leaves, chilli and the spices. Cover and cook until the onions are tender. Add the olives, capers and white wine and cook for another two minutes. Stir in the coriander.

Put half the onions and tomatoes in the base of each baking dish, which need to be just large enough to hold the fish.

Lift the fish from the lime juice and place one steak in each dish. Top with the remaining tomatoes and the onion mixture. Drizzle with olive oil and season. Bake until the fish is just cooked through, about 20 minutes. Cooking time will depend on the thickness of the fish. A traditional accompaniment would be a bowl of cooked rice mixed with black beans.